The kitchen of a restaurant is the place where all the magic happens. Customers return to a restaurant when they like the food they had the first time. Designing the kitchen of a restaurant is just as important as preparing the tastiest food. The cleaner, hygienic, and well-designed the kitchen is the more inspiration and motivation will the cook get and that will result in tastier and well-groomed cuisines prepared. Let us see all the points that you should consider while designing a restaurant kitchen layout plan.
Points To Never Forget
While designing the kitchen, do not mix different workstations. Give each process its place. For example, do not place the mixing and preparation table along with the dishwasher and cleaning sink because during washing and cleaning, if a food is being prepared it may ruin the preparation.
Keep similar workstations close to each other. For example, keep the garnishing table and cooktop near so that the prepared food and easily be transferred into dishes and no food is wasted.
Make a dedicated place of only Non-Vegetarian ingredients. Your restaurant kitchen layout plan must target the type of customers you are serving. Don’t place vegetarian ingredients and Non-Vegetarian ingredients together. Since in a restaurant, not all customers are Non-Vegetarians, it's good to respect their choice and give them the best food possible according to their beliefs.
Always make good ventilation and remember that the strong smell of food being prepared in the kitchen never reaches the customers. Customers should always feel fresh and happy where they sit.
Keeping the kitchen clean can be a hard job as there is food being prepared and served continuously but the kitchen should always remain clean no matter how hard the job is.
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